Pork Medallions with Apples and Prunes Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

PORTIONS: 6


INGREDIENTS

  • 2 pork fillets, about 454 g (1 lb) each
  • 120g (1/2 cup) white wine
  • 80 g (1/4 cup) maple syrup
  • 15 ml (1 tbsp) Dijon mustard
  • 2.5 ml (1/2 tsp) dried thyme
  • 1 ml (1/4 tsp) ground nutmeg
  • 1 ml (1/4 tsp) salt
  • Pepper, to taste
  • 15 ml (1 tbsp) olive oil
  • 1 small red onion, sliced
  • 230 g (2 cups) apples, unpeeled, cubed
  • 75 g (1/2 cup) dried prunes, cut into 4
  • 30 ml (2 tbsp) tapioca starch, diluted in the same amount of water

PREPARATION

  1. Preheat the oven to 230° F (110° C).
  2. Slice fillets into 1-inch medallions.  Place in an ovenproof dish.
  3. In a bowl, combine marinade ingredients: wine, maple syrup, mustard, thyme, nutmeg, salt and pepper. Set aside.
  4. Brown onion rings in oil over low heat for about 3 to 4 minutes.
  5. Add marinade, apples and prunes.  Bring to a boil, cover and simmer over low heat for 10 minutes.
  6. Pour this mixture over the medallions.  Cover and bake on the centre rack for about 3 hours or until the medallions are tender.
  7. When out of the oven, transfer the broth to a small saucepan. Add the tapioca starch mixture and bring to a boil, stirring constantly with a whisk until thickened. Pour over the medallions.

 

Recipe Pork Medallions with Apples and Prunes
Gluten-free, dairy-free (casein-free) and hypotoxic  
By: Cuisine l'Angélique

Pork, apples and prunes, a winning trio to delight all your guests! This simple recipe can be prepared at any time of the week.

NUTRITION FACTS

300 Calories

Per portion

  • 9 %Fat: 6 g
  • Saturated 1,5 g
    8 %Trans 0,1 g
  • Polyunsaturated: 1 g
  • Omega-6: 0,3 g
  • Omega-3: 0 g
  • Monounsaturated: 3,5 g
  • Cholesterol: 85 mg
  • 9 %Sodium: 220 mg
  • 8 %Carbohydrate: 24 g
  • 8 %Fibres: 2 g
  • Sugars: 18 g
  • Protéines: 34 g
  • 2 %Vitamin A
  • 6 %Vitamin C
  • 4 %Calcium
  • 15 %Iron
  • 100 %Niacin
  • 90 %Sélénium
  • 160 %Thiamin